We tried to make a lot of lefse, but our dough balls would fall apart before we got them on the griddle. Dawn was able to make a good amount of krumkake, so that was a positive. Maybe we didn't make a ton of lefse, but we had a lot of fun getting flour everywhere and continuing the tradition.

Recipe for EASY Norwegian Lefse

Ingredients

Servings 6-8

• 4 cups potato flakes
• 4 tablespoons sugar
• 3 cups water
• 2 ¹⁄₂ cups milk
• 1 ¹⁄₂ cups butter
• 3 teaspoons salt
• 2 -3 cups flour (enough to make a rolling dough)

1. In a large saucepan or pot, bring the water to boil and add the milk, butter, sugar, and salt. When the milk has come to a boil, add the potato flakes and stir until smooth. Pour the potatoes into a large bowl and refrigerate.
2. When ready to make the lefse, take out 2 cups of potatoes at a time and add 1 to 1 1/2 cups of flour and stir until it becomes a workable dough. Flour a counter surface and roll the dough out as thin as possible. Cut individual slices with the a round cookie cutter, or the top of a medium sized glass.
3. Add about 1 tsp oil to a skillet pan and cook the lefse for about 3-5 minutes, or when brown blisters start to form on the top. Flip and cook for another 3-5 minutes.
4. Continue to cook the individual slices until the potato dough is gone. You may be able to cook several lefse at a time if you have a large enough skillet, if not cook one at a time. Any leftover cooked lefse may be refrigerate and used for about 3-5 more days.